식품물성학 - Water in Foods

소개

학부 또는 대학원 식품물성학 강의 발표 주제로 Water in Foods라는 책에서
Mobility of Food Components and Phase Transitions 파트를 발표한 ppt 자료입니다.
MS2007로 작업 (저장은 2003호환)해서 Quality가 높으니, 서식도 Bonus로 참고하세요

목차

1. Introduction
2. Effects of Water on Mobility of Polymeric Chains
3. Collapse of Amorphous Structures in Low Moisture Foods

본문내용

A Review of Effects of Water on Solute Mobility

(중략)....

Effects on Rheological Properties and Texture

Mechanical Properties of Polymers
Water-Induced Plasticization - Facilitate Deformation
Effect of Humidity on Textural Properties
Sugar-Snap Cookies, Snack Foods (Zabik et al; Katz and Labuza)
A definitive Study – Degrees of Plasticization of the Polymers
Freeze-Dried Foods (Karel and Flink)
Significant Organoleptic Changes – The Differences of Magnitude
Goal – Identifying Correlation of Changes with Aw
Effect of Hysteresis
Polymer Chain Unfolding by Energy Surplus [Hysteresis LooP]

참고자료

· Properties of Water in Foods in Relation to Quality and Stability
· Edited by D. Simatos and J. L Multon
· Martinus Nijhoff Publishers, Dordrecht
· Printed in The Netherlands